If you don’t feel like taking four hours (give or take) to slow roast tomatoes, you can get good results in two hours. They won’t be as dry and they won’t be as sweet, but they will still be good. Either way, once the tomatoes are done and cool, I transfer them to a container, where I lay down a layer, cover in olive oil, lay down another layer, etc. Covered they will last about a week. The oil will solidify so take them out a good half an hour before you want to use them in this soup or otherwise. I allowed mine a brief rest on paper towels to soak up excess oil. I store the garlic, still in its papery wrapper, separately from the tomatoes and I do not cover them in oil.

Place a soup pot over medium heat. Drizzle in just enough olive oil to coat the bottom, then add the onion and the celery along with a large pinch of salt. Sauté, stirring occasionally, until the vegetables are very soft and starting to color, about 10 minutes. Add the thyme leaves and stir for another minute. Add the canned tomatoes and the tomato paste and give the mixture a good stir.

Add the roasted tomatoes and garlic and allow to cook for a few minutes, stirring occasionally. Then pour in the wine, followed by the water. Add another pinch of salt. Bring the soup to a boil, then lower to a simmer and allow to cook, stirring occasionally, for 30 minutes. If it is looking too thick, stir in a bit more water.

Using a handheld blender, blend the soup. You want it fairly smooth but texture is important here. If you do not have a handheld blender (also called an immersion blender) you can very carefully (HOT!) blend it in either a food processor or blender. Remember to not make it too smooth. With the heat on low, pour in the cream. Give it a good stir and allow to cook on low for another five minutes. Taste for salt. Add more cream if you want it mellower. Serve with croutons.